Copycat Starbucks Spinach and Feta Breakfast Wraps
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 (14.5 ounce) can diced tomatoes drained
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/8 easpoonpepper
- 4 tablespoons crumbled feta cheese
- 6 large-size tortillas (i like flatouts.)
- 1 (10 ounce) bag baby spinach leaves
- 3 tablespoons fat free cream cheese
- 16 ounces egg whites (approx. 10 egg whites)
- Carbohydrate 0.818670833117241 g
- Cholesterol 6.40249999529774 mg
- Fat 1.40427083220902 g
- Fiber 0.0178333330154419 g
- Protein 1.99100833258256 g
- Saturated Fat 0.98031333254367 g
- Serving Size 1 1 Serving (89g)
- Sodium 167.343749941037 mg
- Sugar 0.800837500101799 g
- Trans Fat 0.0741341666074923 g
- Calories 24 calories
Spray a large skillet with cooking spray and heat over medium to high heat, then add the spinach leaves. Cook until the spinach starts to wilt, about 5 minutes. Add the diced tomatoes and cream cheese and stir together, cooking for another couple of minutes and until cream cheese is fully melted down and combined. Transfer the spinach/tomato mixture to a large plate lined with a paper towels (to absorb excess moisture) and set aside.Place the skillet back on the burner and pour the egg whites in and add seasonings. Use a spatula to stir them around as they cook, for about 5-7 minutes, until they are scrambled. Remove from heat and set aside.Fill warmed tortillas with egg whites, spinach mixture and crumbled feta.Fold one end of the tortilla burrito-style and enjoy! Store any leftovers, wrapped and in a sealable baggie in the fridge. Freezing is also an option. Reheat burritos by placing in the microwave for approximately 2 mins.
